Ingredients Jump to Instructions ↓


  2. 1 (8-ounce) package cream cheese, cold

  3. 1/3 cup granulated white sugar

  4. 1 large egg, at room temperature

  5. 2 Tablespoons all-purpose flour


  7. 1 1/4 cups all-purpose flour

  8. 1 teaspoon baking powder

  9. 1/4 teaspoon salt

  10. 3/4 cup unsalted butter

  11. 4 ounces unsweetened chocolate, chopped

  12. 2 cups granulated white sugar

  13. 3 large eggs, at room temperature

  14. 2 Tablespoons whole milk

  15. 1 1/2 teaspoons pure vanilla extract

  16. 3/4 cup coarsely chopped toasted pecans

  17. 2/3 cup chopped Heath bars

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F. Grease and lightly flour 13x9-inch baking pan.

  2. Prepare filling: In a medium bowl, beat cream cheese with sugar until smooth. Add egg and flour and beat well. Set aside.

  3. Prepare brownies: In a small bowl, whisk together flour, baking powder and salt. Set aside.

  4. In a medium saucepan over low heat, melt butter with the chocolate, stirring occasionally, until smooth. Remove from heat, transfer to a large bowl, and allow to cool to lukewarm, about 5 minutes. Stir in the sugar. Add eggs, milk, & vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in half of the pecan and half of the Heath Bars.

  5. Reserve 1/2 cup of the brownie batter and set it aside. Spread the rest of the batter evenly in the prepared pan. Drop cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling. Using a small knife, swirl the two batters together, forming a decorative pattern.

  6. Sprinkle the remaining pecans and Heath Bars over the top, and using a spatula, gently press into the batter.

  7. Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Do not over-bake. Allow to cool overnight before cutting and serving.


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